Avocado Egg Salad

avocado egg salad
AuthorTasty RecipesCategoryDifficultyBeginner

This is a nice light meal perfect for lunch on a cool day. You can substitute the egg whites for full eggs if you prefer. You can also substitute the greek yogurt for an extra tablespoon of mayonnaise if you prefer. This tastes great open faced on dark rye, in a wrap or all by itself.

avocado egg salad
Yields2 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 4 large hard-boiled eggs - chopped
 4 large hard boiled egg whites - chopped
 1 whole avocado - chopped
 1 tablespoon lime juice
 1 tablespoon mayonnaise
 1 tablespoon greek yogurt
 1 teaspoon chives - diced
 1/2 tablespoon dijon mustard
 1 teaspoon red wine vinegar
 1 teaspoon salt
 1/2 teaspoon ground black pepper
1

In a medium bowl, Mix the egg yolks with the avocado, mayonnaise, greek yogurt, chives, lime juice, dijon mustard, vinegar, salt and pepper.

2

Mash well until smooth.

3

Add the egg whites and coat thoroughly, allowing the eggs to break apart.

4

Serve chilled.

Ingredients

 4 large hard-boiled eggs - chopped
 4 large hard boiled egg whites - chopped
 1 whole avocado - chopped
 1 tablespoon lime juice
 1 tablespoon mayonnaise
 1 tablespoon greek yogurt
 1 teaspoon chives - diced
 1/2 tablespoon dijon mustard
 1 teaspoon red wine vinegar
 1 teaspoon salt
 1/2 teaspoon ground black pepper

Directions

1

In a medium bowl, Mix the egg yolks with the avocado, mayonnaise, greek yogurt, chives, lime juice, dijon mustard, vinegar, salt and pepper.

2

Mash well until smooth.

3

Add the egg whites and coat thoroughly, allowing the eggs to break apart.

4

Serve chilled.

Avocado Egg Salad
tomato salad final

Heirloom Tomato and Farro Salad

citrus salad

Citrus, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette